Best 2 Coconut Chiffon Pie Recipes
Indulge in the heavenly delight of Coconut Chiffon Pie, a symphony of flavors and textures that will tantalize your taste buds. This classic dessert features a delicate chiffon filling, a flaky crust, and a topping of fluffy whipped cream. The chiffon filling, made with egg whites, sugar, and cream of coconut, is light and airy, with a subtle coconut flavor. The crust, made with a combination of graham cracker crumbs and melted butter, provides a sturdy base for the pie. The whipped cream topping adds a creamy richness that perfectly complements the delicate filling. This recipe also includes variations such as a chocolate chiffon pie, a key lime chiffon pie, and a mango chiffon pie, each offering a unique flavor twist to the classic coconut chiffon pie.
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COCONUT CHIFFON PIE
I like to garnish slices of this smooth, silky pie with coconut shavings for a fun, tropical flair. -Kristine Fry, Fennimore, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , Sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, combine the sugar, flour and salt. Gradually stir in milk until smooth. Cook and stir over medium-low heat until mixture comes to a boil; cook and stir 1 minute longer or until thickened., Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes., Add extracts; beat on medium speed for 1 minute. Fold in whipped cream and flaked coconut. Spread into pie crust. Refrigerate for at least 3 hours before serving. Garnish with shaved fresh coconut if desired.
Nutrition Facts : Calories 375 calories, Fat 24g fat (14g saturated fat), Cholesterol 50mg cholesterol, Sodium 309mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT CHIFFON PIE
Make and share this Coconut Chiffon Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 20m
Yield 2 9-inch pies
Number Of Ingredients 10
Steps:
- Soften gelatin in cold water. Cook egg yolks, 1/4 cup sugar, salt and milk or cream over hot water until custard coats the spoon. Stir constantly. After removing from heat add softened gelatin. Stir in molasses. Let the mixture congeal, (about as thick as egg white). Make a meringue of the remaining sugar and egg whites. Fold in the custard mixture along with coconut and extract. Pour in cold, baked pie crust. Sprinkle with coconut. Chill.
- Serve with whipped cream.
Tips:
- Use fresh coconut: Fresh coconut meat gives the pie a more intense coconut flavor. If you can't find fresh coconut, you can use unsweetened shredded coconut, but the flavor will be less pronounced.
- Chill the pie before serving: This helps the pie to set and makes it easier to slice. You can chill the pie for at least 4 hours, or overnight.
- Serve the pie with a dollop of whipped cream or ice cream: This adds a touch of sweetness and richness to the pie.
Conclusion:
Coconut chiffon pie is a light and fluffy pie with a delicious coconut flavor. It's the perfect dessert for any occasion. With its simple ingredients and easy-to-follow instructions, this pie is sure to be a hit with everyone who tries it.
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